CN104012960A - Method for preserving tangerine leaf cicada - Google Patents
Method for preserving tangerine leaf cicada Download PDFInfo
- Publication number
- CN104012960A CN104012960A CN201410221792.5A CN201410221792A CN104012960A CN 104012960 A CN104012960 A CN 104012960A CN 201410221792 A CN201410221792 A CN 201410221792A CN 104012960 A CN104012960 A CN 104012960A
- Authority
- CN
- China
- Prior art keywords
- cicada
- tangerine leaf
- parts
- preserving
- draining
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000931705 Cicada Species 0.000 title claims abstract description 49
- 241000675108 Citrus tangerina Species 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000019991 rice wine Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000002893 slag Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 14
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 13
- 239000010931 gold Substances 0.000 claims description 13
- 229910052737 gold Inorganic materials 0.000 claims description 13
- 238000009938 salting Methods 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 8
- 241000819999 Nymphes Species 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 208000019395 Lactation disease Diseases 0.000 abstract description 2
- 206010042576 Suppressed lactation Diseases 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000006651 lactation Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004080 punching Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229940054288 iron and multivitamin Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000003285 pharmacodynamic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a method for preserving tangerine leaf cicada, which relates to the food field, and the tangerine leaf cicada comprises the following raw materials by weight: 100 parts of cicada, 25 parts of fresh tangerine leaf, 25 parts of green orange peel, 25 parts of cornu cervi degelatinatum and 15 parts of yellow rice wine. The method comprises the following steps: immersing the cicada in water for 1-3 hours, cleaning by water, draining, then frying, controlling the oil temperature at 150-250 DEG C, wherein the frying time is 2-5 minutes, draining the oil after the frying is completed for standby; preparing the fresh tangerine leaf, green orange peel and cornu cervi degelatinatum with component amount to coarse powder, then putting in a container for punching boiling water, adding a cover for insulating and immersing for 30 minutes, then cooling to the room temperature, filtering, removing slag and keeping juice to obtain a soup; adding yellow rice wine with component amount in the soup to obtain a preserving solution; placing the cicada after draining the oil in the preserving solution, adding the cover and preserving for 3-24 hours to obtain the tangerine leaf cicada. The method for preserving tangerine leaf cicada can produce the cicada food with unique local flavor, changes a traditional eating mode, the tangerine leaf cicada has the advantages of delicious mouthfeel, abundant nutrition and special health care function, the tangerine leaf cicada has the efficacy of soothing liver and promoting lactation, and is suitable for people of postpartum hypogalactia due to liver stagnancy and blood stasis.
Description
Technical field
The present invention relates to field of food, relate in particular to the method for salting of a kind of tangerine leaf gold cicada.
Background technology
Gold cicada, is of high nutritive value, and have the good reputation of Tang's monk's meat.Due to being of high nutritive value and the good taste of unique style of golden cicada, and the multiple nourishing pharmacodynamic feature that human body is brought into play, in modern society, people lay out dining table nutritious " golden cicada ", and being referred to as " Tang's monk's meat ", this is that golden cicada nutritive value is quited approve of to the highest praise.Find according to Chinese food nutrition institute physico-chemical analysis and research: every 100g gold cicada nymph is rich in protein 72g, fatty 15g, ash content 1.8g; In addition also contain, calcium, phosphorus, iron and multivitamin and the trace element of needed by human.Through scientific analysis, golden cicada body contains abundant amino acid, protein and trace element, and essential amino acid accounts for 46.63% of total amino acid content.
Gold cicada is laid out dining table as nutritional health food and is extensively approved by people, but at present, the situation that golden cicada enters dining table is more single, only limits to frying, golden cicada after frying just end put on the dining table directly edible.Gold cicada, except having higher nutritive value, also has medicinal function, and people, in edible golden cicada food, do not give full play to the dietary function of golden cicada at present.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defect of prior art, further proposes the method for salting of a kind of tangerine leaf gold cicada.
Technical problem to be solved by this invention realizes by the following technical solutions.
A method for salting for tangerine leaf gold cicada, is characterized in that being made up of the raw material of following weight portion: 100 parts of golden cicada, 25 parts, fresh tangerine leaf, 25 parts of blue or green orange peels, 25 parts of cornu cerve degelatinatums, 15 parts of yellow rice wine;
The step of method for salting is:
Golden cicada is immersed in the water and soaks 1-3 hour, and then water cleans up;
By the golden cicada draining after cleaning, then to carry out friedly, oil temperature is controlled at 150-250 DEG C, and fried time 2-5 minute, drains stand-by after fried end;
The fresh tangerine leaf of component amount, blue or green orange peel, cornu cerve degelatinatum are made to thick end, then put into container and pour boiling water, add a cover heat-insulation soaking 30 minutes, be then cooled to room temperature, filter, remove slag and stay juice to obtain liquid;
To the yellow rice wine that adds component amount in liquid, obtain pickling liquid;
Golden cicada after draining is put into pickling liquid, add a cover and pickle 3-24 hour, to obtain final product.
Described golden cicada is selected the nymph of being just unearthed and having treated shell, or selects the adult of firm shell.
Beneficial effect of the present invention is:
The method for salting of tangerine leaf provided by the invention gold cicada, can produce the golden cicada food of unique flavor, changes traditional edible way, tasty mouthfeel, nutritious, there is special health care, have soothing the liver logical breast effect, be applicable to the stagnant blood stasis type hypogalactia after delivery of liver depression people edible.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
A method for salting for tangerine leaf gold cicada, is made up of the raw material of following weight: golden cicada 100g, fresh tangerine leaf 25g, blue or green orange peel 25g, cornu cerve degelatinatum 25g, yellow rice wine 15g;
The step of method for salting is:
Golden cicada is immersed in the water and is soaked 2 hours, the mucus of golden cicada self is excreted, then water cleans up;
By the golden cicada draining after cleaning, then to carry out friedly, oil temperature is controlled at 150-250 DEG C, and fried time 2-5 minute, drains stand-by after fried end;
The fresh tangerine leaf of component amount, blue or green orange peel, cornu cerve degelatinatum are made to thick end, then put into container and pour boiling water, add a cover heat-insulation soaking 30 minutes, be then cooled to room temperature, filter, remove slag and stay juice to obtain liquid;
To the yellow rice wine that adds component amount in liquid, obtain pickling liquid;
Golden cicada after draining is put into pickling liquid, add a cover and pickle 3-24 hour, to obtain final product.
Gold cicada is selected the nymph of being just unearthed and having treated shell, or selects the adult of firm shell.
When use, from pickling liquid, pull golden cicada out and put into dish, direct-edible, can admix after seasoning matter used in everyday edible.
After can also getting pickling liquid dilute with water, drink.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a method for salting for tangerine leaf gold cicada, is characterized in that being made up of the raw material of following weight portion: 100 parts of golden cicada, 25 parts, fresh tangerine leaf, 25 parts of blue or green orange peels, 25 parts of cornu cerve degelatinatums, 15 parts of yellow rice wine;
The step of method for salting is:
Golden cicada is immersed in the water and soaks 1-3 hour, and then water cleans up;
By the golden cicada draining after cleaning, then to carry out friedly, oil temperature is controlled at 150-250 DEG C, and fried time 2-5 minute, drains stand-by after fried end;
The fresh tangerine leaf of component amount, blue or green orange peel, cornu cerve degelatinatum are made to thick end, then put into container and pour boiling water, add a cover heat-insulation soaking 30 minutes, be then cooled to room temperature, filter, remove slag and stay juice to obtain liquid;
To the yellow rice wine that adds component amount in liquid, obtain pickling liquid;
Golden cicada after draining is put into pickling liquid, add a cover and pickle 3-24 hour, to obtain final product.
2. the method for salting of tangerine leaf gold cicada according to claim 1, is characterized in that: described golden cicada is selected the nymph of being just unearthed and having treated shell, or selects the adult of firm shell.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410221792.5A CN104012960A (en) | 2014-05-23 | 2014-05-23 | Method for preserving tangerine leaf cicada |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410221792.5A CN104012960A (en) | 2014-05-23 | 2014-05-23 | Method for preserving tangerine leaf cicada |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104012960A true CN104012960A (en) | 2014-09-03 |
Family
ID=51430188
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410221792.5A Pending CN104012960A (en) | 2014-05-23 | 2014-05-23 | Method for preserving tangerine leaf cicada |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104012960A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824583A (en) * | 2015-05-27 | 2015-08-12 | 范志甫 | Preparation method for cicada with pepper |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055644A (en) * | 1991-05-21 | 1991-10-30 | 中国科学院动物研究所 | The method for making of cicade series health care food |
| CN1093237A (en) * | 1994-04-06 | 1994-10-12 | 沈党生 | Cicada can |
| CN1110902A (en) * | 1995-01-23 | 1995-11-01 | 郭巍杰 | "HuanglongXiJinchan" a kind of insect food and its procesing method |
| CN1141741A (en) * | 1995-08-02 | 1997-02-05 | 陕西天然产物研究所 | Cicada food and production technology thereof |
-
2014
- 2014-05-23 CN CN201410221792.5A patent/CN104012960A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055644A (en) * | 1991-05-21 | 1991-10-30 | 中国科学院动物研究所 | The method for making of cicade series health care food |
| CN1093237A (en) * | 1994-04-06 | 1994-10-12 | 沈党生 | Cicada can |
| CN1110902A (en) * | 1995-01-23 | 1995-11-01 | 郭巍杰 | "HuanglongXiJinchan" a kind of insect food and its procesing method |
| CN1141741A (en) * | 1995-08-02 | 1997-02-05 | 陕西天然产物研究所 | Cicada food and production technology thereof |
Non-Patent Citations (2)
| Title |
|---|
| 段二虎: "《药补不如食补：你不可不知的食疗秘密》", 31 May 2012, 天津科学技术出版社, article "乳汁不畅", pages: 169 - 6 * |
| 郭爱廷: "《实用单方验方大全》", 31 July 2011, 北京科学技术出版社, article "方剂26", pages: 486 - 26 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824583A (en) * | 2015-05-27 | 2015-08-12 | 范志甫 | Preparation method for cicada with pepper |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140903 |